Sourdough bread is bread that is fermented with naturally occurring yeast and bacteria. For thousands of years, this was the only way to make bread, because the science of microscopic life had not yet developed. So, during that time, yeast was not intentionally cultured or even sold. Sourdough bread tastes great, and can be made with very basic ingredients. By following a few simple steps, you can quickly learn how to make sourdough bread.
Ingredients
- Flour
- Water
- Salt
Step
Method 1 of 3: Setting Up the Starter Sourdough
Step 1. Select the container for the starter holder
A starter is a mixture of flour and water, which is a means of breeding yeast. High concentrations of yeast are required to ferment bread, so you must have a yeast colony before you can start baking bread. Any container made of glass or plastic, as well as a lid, can be used for the sourdough starter.
- Canning glass jars make great sourdough starter jars, as can jam or pickles.
- Make sure the bottle is clean, so that the starter is not contaminated.
Step 2. Fill the container with flour and water in equal proportions
Mix the flour and water in a bowl (the amount doesn't matter, as long as it's enough to fill a glass jar almost full). Stir until well blended. Pour the mixture into a glass bottle, leaving a little free space for air.
Any type of flour can be used, but remember that you need a sufficient amount of gluten for the bread to rise properly (wheat, barley, and rye contain gluten)
Step 3. Store the container in a dark and warm place
There will already be a lot of yeast in the mixture, because yeast does exist in the air and in the flour. Yeast needs 4 things to reproduce: warmth, darkness, water, and starch or sugar. You've now provided all of these things, so the yeast should start to multiply quickly. Leave the glass bottle (in the closed position) for 24 hours.
- The room temperature is usually warm enough to provide the right conditions for yeast growth. If the temperature is a little cooler at home, place the bottle in a warm part of the kitchen.
- Cover the yeast jar with a thick cloth to keep it dark.
Step 4. Feed the yeast every 24 hours
Once a day, remove half the mixture from the jar, and replace it with a new half water, half flour mixture. Within a week, the starter will be foamy and emit a strong sour smell. If that's the case, the starter is ready, and you can start baking the bread.
Step 5. Store the starter in the refrigerator
If you don't want to use the starter right away, store the glass bottle in the refrigerator. The yeast will stay alive in cold temperatures, but is in a slow dormant state. The starter can be stored in the refrigerator indefinitely if you feed it once a week, after the procedure described above.
Method 2 of 3: Making Sourdough Bread
Step 1. Perform the proofing process
Pour all the starters into the mixing bowl. Add flour and water in equal proportions to the bowl. Stir well. The amount of water added should not exceed the amount of water required by the bread recipe. 236 ml of water is a good amount for a loaf of bread. Cover the bowl with a towel, and let the yeast grow for a few hours. This process is called “proofing”, and the result is called “sponging”.
Step 2. Mix flour with salt
When it expands, the sponge is ready to be mixed with other ingredients. Add a pinch or two of salt. Gradually add the flour while continuing to stir until the dough reaches a kneadable consistency but is still sticky.
- The absorption ability of flour varies. So using exact measurements is not necessarily as good as using your own judgment.
- You can easily knead the dough with just your hands and a mixing bowl.
Step 3. Cover the bowl with a towel and let the dough rise for a few hours
Yeast growth rates vary depending on conditions, so be patient. When the dough has doubled in size, the next step is ready to be done.
- The dough rises faster in a warm, dry place. If the kitchen is cold, preheat the oven to 93 degrees Celsius, slightly open the oven door, and place the bowl in the oven while the dough rises.
- You can also let the dough rise in the refrigerator overnight.
Method 3 of 3: Finishing the Bread
Step 1. Knead the dough
Spread the flour on a clean table surface, and place the dough on it. Press and massage the dough, continuing for about 10 minutes. Add flour as needed to prevent the dough from sticking to your hands.
- The dough will start to look shiny and smooth. Keep pressing and kneading the dough until it reaches the right consistency.
- You can use a stand mixer with spiral propellers to knead the dough instead of using your hands.
Step 2. Let the dough rise again
Shape the dough into a ball, and cover it with a towel. Let it rise to double in size. Meanwhile, preheat the oven to 218 degrees Celsius.
Step 3. Toast the bread
When it's doubled in size, place the dough on a flat pan, high-sided bread pan, or heavy pan, and place it in the oven. Bake for 45 minutes at 218 degrees Celsius. Remove from oven when done, and let sit for at least 10 minutes before cutting.
